Vegan Fall Harvest Salad
Ingredients:
- 2-4 cups mixed salad greens
- 1 cup diced roasted delicata squash (sweet potatoes or any winter squash works!)
- 1/2 cup dried cranberries
- 1/2 cup pepitas (pumpkin seeds)
- 1 honey crisp apple, thinly sliced
- 1/2 cup crumbled plant-based feta or goat cheese (we love Violife!)
- 1/2 cup candied pecans
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup brown sugar1 tablespoon water
For the Dressing:
- 2/3 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon maple syrup
- 1 garlic clove, grated
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 2 tablespoons HOPE Sea Salt & Olive Oil Hummus
- Freshly ground black pepper to taste
Directions:
- Prepare the dressing— In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, grated garlic, Dijon mustard, sea salt, freshly ground black pepper and HOPE Sea Salt & Olive Oil Hummus. Whisk until well combined. Set aside.
- Make the candied pecans—in a nonstick skillet over medium heat, add water and brown sugar. Heat until bubbly. Add pecans and stir to coat. Cook for additional 2-3 min. Remove from heat, spread onto a layer of parchment and allow pecans to cool.
- Assemble the salad— To a large bowl or platter, add mixed salad greens, roasted delicata squash, dried cranberries, sliced honeycrisp apple, roasted, pepitas (pumpkin seeds) , candied pecans and the crumbled vegan feta
Drizzle the dressing over the salad. Toss everything together. Serve immediately and enjoy! YUM!
